Cadbury Egg Chocolate Chip (Printable format)

Chewy chocolate chip cookies with a hidden gooey Cadbury center for an indulgent twist.

# What You’ll Need:

→ Dairy & Eggs

01 - 1 cup unsalted butter, softened
02 - 2 large eggs
03 - 2 teaspoons vanilla extract

→ Sugars

04 - 1 cup packed brown sugar
05 - 0.5 cup granulated sugar

→ Dry Ingredients

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 0.5 teaspoon salt

→ Chocolate

09 - 1.5 cups semisweet chocolate chips

→ Candy

10 - 12 mini Cadbury Creme Eggs, unwrapped and chilled

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract and mix until fully combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated without overmixing.
06 - Fold chocolate chips into the cookie dough.
07 - Scoop approximately 2 tablespoons of dough and flatten into a disk. Place a chilled Cadbury Creme Egg in the center, then wrap the dough around the egg, sealing it completely. Repeat with remaining dough and eggs.
08 - Place stuffed dough balls onto prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 12 to 14 minutes, or until cookies are golden brown around the edges but still slightly soft in the center.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • That moment when someone bites in and discovers the hidden egg center is pure magic, never gets old.
  • They're buttery and chewy on the outside but mysteriously gooey in the middle, hitting every texture craving at once.
  • Medium difficulty means even if you're not a baking expert, you'll nail these on your first try.
02 -
  • Chilled Cadbury eggs are non-negotiable—room temperature eggs will start leaking out of the sides before the cookie even gets into the oven, a mistake I made exactly once.
  • Don't overbake these; slightly underbaked centers mean the egg stays liquid and the cookie stays chewy, while overbaked versions turn tough and the egg hardens.
03 -
  • If your kitchen is warm, chill not just the eggs but your dough balls too, which makes wrapping easier and prevents the dough from warming before baking.
  • The moment you see golden edges is your cue to remove them from the oven—every second after that moves you closer to a crispy rather than chewy cookie.
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